Portuguese Clam and Sausage Roast |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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From the Smokin cookbook. With some boiled rice, this dish becomes a meal. The 'roast' is done entirely on top of the stove. This recipe is made using a stove top smoker. Ingredients:
3 links smoked italian hot sausage |
2 dozen littleneck clams |
2 tablespoons cornmeal or 2 tablespoons flour |
3 tablespoons olive oil |
2 medium yellow onions, sliced 1/2-inch thick |
4 garlic cloves, sliced thin |
1/2 cup dry white wine |
1/4 cup chopped fresh flat leaf parsley |
Directions:
1. Smoke the sausages-see related recipe. The sausages can be smoked up to 1 day in advance, wrapped in plastic, and stored in the refrigerator. For the recipe, slice 1/2 inch thick slices.
2. Scrub the clams under cold running water to remove as much sand and dirt as possible. Fill a medium bowl with enough cold water to cover the clams. Stir in the cornmeal. Add the clams and swish them around a bit. Refrigerate the clams in the water for 2 hours, swishing.
3. two or three times.
4. Drain the clams thoroughly in a colander. Heat the oil in a 5 or 6 quart Dutch oven or heavy.
5. pot. Stir in the onions and garlic. Cook, stirring often, until the onions are softened and
6. lightly browned, about 8 minutes. Stir in the sliced sausages and cook until heated through,.
7. about 2 minutes. Pour in the wine, increase the heat to high and bring to a boil. Cook until reduced by about half. Add the clams. Cover the pot and cook, shaking the pot occasionally,.
8. just until the clams open, about 6 minutes. Scatter the parsley over the clams and serve.
9. immediately, either from the pot or spooned into warm bowls.
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